Solomillo de cerdo envuelto en panceta

Puedes usar tu sidra local favorita para esta receta con o sin alcohol, ¡es todo un éxito! Asegúrate de poner puré de patata en el plato para aprovechar toda la salsa y disfrutar de cada bocado.

📝 Ingredients

• 1 pork tenderloin (about 1 lb/500 g)
• 1/4 tsp 1 mL black pepper
• 4 slices bacon
• 1 tbsp 15 mL canola oil
• 1 small red onion (sliced)
• 1 tsp 5 mL dried sage
• 1 tsp 5 mL dried thyme
• 1/4 tsp 1 mL salt
• 1 tbsp 15 mL all purpose flour
• 1 cup 250 mL apple cider
• 2 tbsp 30 mL butter

👨‍🍳 Instructions

1. 1Cut tenderloin into 8 even chunks and sprinkle with pepper. Cut bacon strips in half. Wrap each tenderloin piece with half a slice of bacon and secure with a toothpick.
2. 2In a large skillet, heat oil over medium-high. Brown bacon-wrapped pork pieces well all over. Remove to a plate.
3. 3Reduce heat to medium and add onion, sage, thyme and salt. Cook, stirring for about 8 minutes or until starting to brown and soften. Stir in flour to coat well. Whisk in cider and bring to a simmer.
4. 4Return pork to skillet and reduce heat to low and cook for about 8 minutes, turning pork occasionally until hint of pink remains in pork. Add butter and stir until melted.